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Peanut Butter Chocolate Layer Cake

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A rich, tender chocolate cake layered with silky peanut butter buttercream and topped with chopped Reeses.

Ingredients

Scale
  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water
  • 2 cups (448g) unsalted butter, room temperature
  • 1 1/4 cups (350g) peanut butter (smooth)
  • 9 cups (1035g) powdered sugar
  • 6–7 tbsp (90-105ml) water or milk (more if needed for spreadable texture)
  • 6 Reeses, chopped (for folding into frosting)
  • Pinch of salt
  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 8 Reeses, cut in half (for decorating top)
  • Crumbled Reeses (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans, or three 8-inch pans.
  2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Combine milk, oil, vanilla, and eggs. Whisk until blended.
  4. Add the wet mixture to the dry ingredients and mix until just combined.
  5. Pour in the hot water and stir until smooth. The batter will be thin.
  6. Divide batter evenly between prepared pans. Smooth tops with a spatula.
  7. Bake for 30 to 35 minutes until a toothpick comes out with moist crumbs.
  8. Let cakes cool in pans for 10 minutes, then invert onto a rack to cool completely.
  9. Beat the butter until creamy. Add peanut butter, mixing until smooth.
  10. Gradually add powdered sugar, mixing on low and adding a pinch of salt.
  11. Add water or milk, beating until the frosting is spreadable. Fold in chopped Reeses.
  12. Level cake layers if needed. Place the first layer on a plate, spread frosting, and add crumbled Reeses.
  13. Add next cake layer and repeat. Apply a crumb coat and chill for 20 minutes.
  14. Apply a final layer of frosting. Smooth the edges.
  15. Heat cream and pour over chocolate chips, stir until glossy. Cool and drizzle over the cake.
  16. Decorate with halved Reeses and crumbled Reeses.
  17. Chill briefly to set decorations, then bring to room temperature before serving.

Notes

Use natural unsweetened cocoa powder for a clean flavor. Adjust powdered sugar for sweetness as desired. Room temperature ingredients blend more evenly.

Nutrition

Find it online: https://www.simplefamilydishes.com/peanut-butter-chocolate-layer-cake/